Roast Lamb with Garlic, Rosemary and Anchovies - The Village Butchery by Origin Meat

Ingredients

• 1 large lamb shoulder with a cap of fat, 1.8 to 2 kg: bone-in leg, semi-boneless leg, bone-in shoulder, boneless butterflied leg or double loin
• 2 ounces anchovies packed in olive oil, drained, or 3 tablespoons Dijon mustard
• Leaves from 6 fresh rosemary sprigs (2 heaping tablespoons leaves), plus extra sprigs and branches for garnish
• 6 garlic cloves, smashed and peeled
• 120g unsalted butter, softened at room temperature
• Black pepper
• 1 lemon, cut in half
• 1¾ cups white wine, plus extra for gravy